Effect of chestnut honey addition on physicochemical,microbiological and sensory properties of probiotic yogurt

In this thesis, the effects of chestnut honey addition on the microbiological, physicochemical, and sensory properties of probiotic yogurt were investigated. Probiotic yogurts are functional dairy products that contain live microorganisms known to support digestive health and strengthen the immune system. Chestnut honey, a monofloral honey known for its rich antioxidant content, distinctive aroma, and high mineral composition, was used as a natural additive. Probiotic yogurts were produced by adding chestnut honey at concentrations of 2%, 4%, 6%, and 8%, and these samples were subjected to physicochemical, microbiological, and sensory analyses on the 1st, 7th,14th,and 21st days of storage. The results showed that the addition of chestnut honey significantly influenced the pH, titratable acidity, syneresis, viscosity, and color properties of the yogurts. Moreover, changes in probiotic bacterial viability were observed depending on the honey concentration. Sensory evaluations revealed that yogurts containing moderate levels of honey received higher scores in terms of taste, texture, and overall acceptability. The natural sugar content of chestnut honey not only enhanced the flavor of the yogurt but also contributed positively to microbial stability during storage.In conclusion, the incorporation of chestnut honey improved both the functional and sensory qualities of probiotic yogurt, offering a valuable and health-promoting alternative product. This study highlights the potential of combining natural and functional food ingredients in the development of innovative dairy products